Chicken Pasta Grape Salad Recipes

Steps:

• Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
• Drain pasta; rinse with cold water. Shake to drain well.
• In large bowl, stir together seasoning mix and dressing. Add pasta and remaining ingredients; toss to combine. Serve immediately, or refrigerate.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
• In a medium bowl, combine chicken, celery, grapes, cooked pasta, salt, and white pepper; mix well and reserve.
• In a medium bowl, combine mayonnaise, curry powder, cumin, rice vinegar, and sugar; whisk ingredients together and toss with chicken mixture.
• Cover salad with plastic wrap and refrigerate for at least 2 to 4 hours before serving.

Steps:

• Cook the rotini pasta as directed on the box and drain. Rinse well with cold water and drain again.
• In a large bowl, add cooked pasta, cooked chicken, celery, green onions, pea pods, grapes, half of almonds and pineapple tidbits.
• Mix dressing ingredients in another bowl. Pour over pasta salad ingredients and toss gently to mix well and coat all ingredients. Sprinkle the remaining toasted almonds on top of salad as garnish.

Steps:

• Fill a large 4 to 6 quart pot with water and bring to a boil. Add pasta and cook until al dente (about 8 minutes), stirring occasionally.
• Drain pasta and add about two tablespoons of the mayonnaise and allow to cool. Mixing well coats the pasta and helps prevent sticking.
• Chop the roast chicken into bite-size pieces. Use both white and dark meat for best results.
• Chop the celery into quarter-inch pieces, the grapes in half (or quarters if large), and the scallions into thin slices.
• Mix all ingredients, adjusting mayonnaise and spices according to your personal preferences and dietary concerns.

Steps:

• Cook the pasta in a large pot of boiling water until al dente; drain then rinse under cold water.
• Place the drained pasta in a large bowl.
• Add in cooked chicken, green onions, celery and diced cheddar cheese; toss to combine.
• In a bowl mix together all dressing ingredients then pour over the pasta mixture; mix to combine.
• Season with black pepper to taste.
• Cover and chill for a minimum of 8 hours or 24 hours.
• When ready to serve mix in the grapes.
• Delicious!

Steps:

• 1. Blend mayo, sugar, rice wine, and spices in small bowl with whisk. NOTE: It is very important to use the right rice wine. You need sweet rice wine, not vinegar!
• 2. Cook, cool and dice chicken. Cook pasta per package directions, drain and run under cool water, drain again. In separate bowl combine diced chicken, pasta, grapes and celery. Add dressing and mix gently. Chill 2 hours. (I cook my chicken breasts in broth to boost the flavor.)
• 3. Note: If you make this and let it sit for a few hours, (or over night) it tends to soak up all the dressing. I usually double the dressing and add as needed.
• 4. Note II: If I intend this to be a main dish meal in the summer time I will add more chicken. Served with crusty bread it is a perfect, ready "when you are" meal.